Pretiola Bakery’s Whole Wheat Raisin Scones

Compliments of: Lisa Jackson - Pretiola Bakery
4452 Eels Rd. - Cashmere, WA 98815 - 509.782.0607

1 cup each whole wheat flour and all purpose flour ADD LINK
1 T baking powder (non aluminum)
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/3 cup sucanant
1/3 cup firm butter
1/2 cup raisins or currants or other dried fruit
2 eggs lightly beaten
1/3 cup milk

Directions
Stir together flours, baking powder, cinnamon, salt, nutmeg and
sucanant. With pastry blender, cut in butter until mixture resembles
course crumbs. Mix in dried fruit. Measure out 2 T of the beaten egg
and set aside. Stir in remaining egg and milk into flour mixture.
Turn onto a floured board and knead lightly just until smooth. Pat
into a circle about 3/4 inch thick. Cut into wedges and place apart
on a baking sheet. Brush reserved egg over each wedge and sprinkle
with sucanant.

Bake at 400 degrees for 15-18 minutes or until well
browned. Serve warm.